One-Pot Lemon Orzo Chicken (Printable version)

Tender chicken, zesty lemon, creamy orzo, and sweet peas unite in a simple main for easy springtime dinners.

# Ingredients list:

→ Meats

01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into 1-inch pieces

→ Vegetables

02 - 1 cup frozen green peas, thawed
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - Zest and juice of 1 large lemon
06 - 2 tablespoons fresh parsley, chopped

→ Grains & Pasta

07 - 1 1/2 cups uncooked orzo pasta

→ Dairy

08 - 1/3 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter

→ Liquids

10 - 3 cups low-sodium chicken broth

→ Oils & Seasonings

11 - 2 tablespoons olive oil
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - Warm olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces, season with salt, pepper, and oregano. Sauté for 4 to 5 minutes until golden brown and just cooked through. Transfer chicken to a plate and hold aside.
02 - Add unsalted butter and finely chopped onion to the same pot. Sauté for 3 minutes until onion becomes translucent. Add minced garlic and cook for 1 minute, stirring constantly.
03 - Stir in uncooked orzo and toast for 1 to 2 minutes, ensuring continuous stirring to prevent sticking.
04 - Pour in low-sodium chicken broth and bring mixture to a gentle boil. Reduce heat to maintain a simmer, cover pot, and cook for 7 to 8 minutes, stirring occasionally.
05 - Return sautéed chicken to the pot. Add thawed peas, lemon zest, and lemon juice. Stir thoroughly and cook uncovered for 4 to 5 minutes until orzo is al dente and most liquid is absorbed.
06 - Remove the pot from heat. Stir in grated Parmesan and chopped parsley. Adjust seasonings as needed.
07 - Present warm, garnished with additional lemon zest or Parmesan as desired.

# Expert Tips:

01 -
  • The clean-up is a breeze since everything cooks together in one pot—and you can even eat straight from the pan if nobody's watching.
  • The tangy lemon and creamy Parmesan bring a burst of flavor, turning a simple dinner into something to look forward to.
02 -
  • Don't rush the simmering—if you crank the heat, the orzo can glue itself to the pot before it cooks through.
  • I once skipped the lemon zest and only used juice—trust me, both are needed for that bright, layered flavor.
03 -
  • Always toast the orzo before simmering—the difference is subtle but essential for texture.
  • For extra silkiness, whisk in a splash of heavy cream or even a spoonful of Greek yogurt right before serving.
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